Banquets of the nations

Boil a dozen large prawns, remove the meat very carefully from the shells without breaking them, pound the meat with some oil, a pinch of red pepper, quarter teaspoonful each of coriander, turmeric, mustard seeds, and a quarter teaspoonful each of nutmeg and mace, and a teaspoonful of salt. Mix with a small spoonful of ground rice and some cocoanut milk, and stuff the shells, and roast in the oven for half an hour. Serve with boiled rice. Kepiting iesie. (Stuffed Crabs.) Boil a large crab ; take all the meat out of the shell and legs ; grind this with some salt, a pinch each of mace, ginger, cardamoms, garlic, and red chillies, a spoonful of boiled rice, a tablespoonful of oil, and the pulp of a large tomato. Fill the shell, and roast in the oven for half an hour. Serve with rice. Kerrie oedang. (Curried Shrimps.) Take two pounds of fresh shrimps and put them in a saucepan with a good hard cocoanut cut up into small pieces, a seasoning of onions, ginger, and salt ; pour over one pint of water, and boil until the whole is done. Take out the shrimps and shell them, and strain the gravy into a basin. Put four ounces of oil or fat into a saucepan, boil it, add twelve onions cut in slices, cook them to a light brown, and take them out. Add one breakfastcupful of rice to the fat, cook until it is absorbed, JAVA then add four cloves, four cardamoms, six small sticks of cinnamon, ten peppermints, one or two blades of mace, and half a dessertspoonful of salt. Pour over sufficient cocoanut milk to cover the rice, and boil gently until the liquor is all absorbed. Place the rice in the centre of a dish, strew over the fried onions, garnish with the shrimps, and serve. Kerrie Dagan dan Ikan. (Meat and Fish Stew). Slice four onions very fine, and fry in plenty of oil ; then put in a teaspoonful each of coriander and turmeric, half a teaspoonful of fenugreek or caraway seeds, a saltspoonful of red pepper (all ground to a powder), and fry for three minutes. Cut a pound of lean mutton into pieces one inch long and half an inch broad. Cut the breast of a good chicken into small fillets ; cut four chicken livers into thin slices ; cut a pound of sole into eight pieces ; shell a dozen prawns and two dozen oysters. Fry all these lightly — the prawns and oysters should only be put in when the other ingredients are nearly done — and place in a stewpan ; add a breakfastcupful of cocoanut milk and half the quantity each of meat and fish stock, one ounce of Irish moss steeped for several hours in two waters, a sliced carrot, one bay leaf, and some salt. Stew all together and serve with rice. Sesate. (Sliced Grilled Meat.) Take two pounds of tender meat (mutton or beef) ; cut it into small round cakes about the size of a five- shilling piece ; dip them in oil, and rub with salt, ground nutmeg, mustard seeds, cinnamon, cloves, and red chillies, of each half a teaspoonful. Put them on skewers, and roast in front of the fire. Fricadel djangong. (Indian Corn Cakes.) Mix half a pound of Indian corn flour with sufficient milk (equal quantities of cow's and cocoanut) to make a stiff dough ; now work in one ounce butter, a beaten egg, and a seasoning of pepper and salt. Roll out rather thin and cut in rounds, and fry in oil or butter. Djanganan. (Curried Vegetables.)